Colombia Anaerobic Geisha IPA
This Geisha IPA was produced by Campo Hermoso, a producer known for experimental processing. The cherries are first pulped and placed in tanks with an IPA yeast. They're left to ferment for 48 hours anaerobically. After, they're removed, washed and left to dry slowly for 18-21 days. Expect notes of florals and sweet white fruits in the cup.
THIS COFFEE COLOUR IS
Sweetness & Flavour
A complex cup profile producing notes of Florals, Chocolates and Deep, Purple Fruits